Beef Stroganoff over Buttered Noodles
This classic Beef Stroganoff recipe features tender chuck roast slowly simmered in a rich beef stock with onions and cognac. Seared mushrooms, garlic, sour cream, and Dijon mustard are folded in, creating a creamy, savory sauce. It's perfectly complemented by buttered egg noodles, offering a hearty and comforting meal ideal for family dinners.
Equipment
- 1 Large Dutch Oven Or a heavy-bottomed pot for braising beef.
- 1 Large Skillet For sautéing mushrooms separately.
- 1 Large Stockpot For cooking egg noodles.
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 3 cups beef stock
- 1 carrot chopped
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 pounds chuck roast cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 2 tablespoons cognac
- 5 tablespoons unsalted butter
- 1 pound mushrooms sliced
- 3 cloves garlic chopped
- 2 tablespoons sour cream plus more for garnish
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley leaves plus more for garnish
- 1 1-pound package wide egg noodles
Instructions
- Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
- In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
- When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
- Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
Notes
For optimal flavor, ensure the beef is thoroughly patted dry and seared in batches to achieve a deep, even brown crust; this crucial Maillard reaction forms the foundation of the dish's rich taste. When simmering the beef, maintain a very low flame to slowly break down the tough chuck roast, ensuring fork-tender results. Add the sour cream and Dijon mustard only after removing the beef from the direct heat to prevent the sour cream from curdling. Consider using a good quality, full-fat sour cream for a creamier, richer sauce. For enhanced depth, a splash of Worcestershire sauce or a touch of smoked paprika can be added along with the beef stock. Always taste and adjust seasoning (salt and pepper) at the final stage, as ingredients like mustard and sour cream can alter the overall balance. Serve immediately for best texture.